Ricotta Scramble
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 739
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 78
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 402
- Sodium
- 1053
- Total: 10 min
- Active: 10 min
Ingredients
2 large eggs
Kosher salt
1 tablespoon vegetable oil
1/4 cup whole-milk ricotta
1/4 cup frozen chopped spinach, thawed and drained
1 slice crusty sourdough bread, toasted
Freshly grated Parmesan, for topping
Crushed red pepper flakes, for sprinkling, optional
Directions
Special equipment:
an 8-inch nonstick skillet- Beat the eggs in a small bowl with 1/2 teaspoon salt. Add the oil to an 8-inch nonstick skillet over medium heat and heat until the skillet is hot and the oil begins to shimmer (see Cook's Note). Add the eggs, then immediately add the ricotta and spinach. Using a rubber spatula, quickly break up the ricotta and spinach while mixing it in with the eggs. Continue to scramble, mixing quickly, until the mixture comes together.
- With the egg mixture on the far side of the pan opposite the handle, toss the pan a few times, flipping the egg mixture over onto itself, until it forms an oval. Turn out onto the toasted bread. Sprinkle Parmesan over top and finish with crushed red pepper flakes, if desired.
Cook’s Note
The oil needs to be hot enough for the eggs to immediately begin to coagulate. If it is not hot enough, it will result in more of a scrambled egg texture than an omelet.